1 (1 lb. 4 oz.) can crushed pineapple
1 (8 oz.) pkg. cream cheese, softened
1 c. ricotta
1 c. sugar
2 egg yolks
1 tsp. grated lemon peel
1 tsp. vanilla
1/2 lb. frozen filo pastry leaves, thawed
1/2 c. butter, melted
1 tsp. lemon juice

Turn pineapple into wire strainer and drain, saving syrup. In mixer bowl, combine cream cheese, ricotta, 1/2 cup sugar, egg yolks, lemon peel and vanilla. Blend together on medium speed. Stir in drained pineapple. Place filo leaves between damp towels to keep moist. Place a sheet of pastry in well-greased 9x13x2 inch pan. Brush with melted butter.

Repeat with 5 more leaves. Spoon on the pineapple cheese mixture and spread level. Top with remaining 5 filo, brush each sheet with butter as it is layered. Mark pastry into diamonds with point of sharp knife. Bake in moderate 350 degree oven about 50 minutes or until golden brown.

Combine 1/2 cup reserved pineapple syrup, remaining 1/2 cup sugar and lemon juice and cook to a thick syrup. When Baklava is baked, spoon the hot syrup evenly over top. Cool, then cut into diamonds at marking. Makes 40 diamonds.